Whole wheat bread (all whole wheat flour)

I found this online and it is hard to find a recipe that is 100 percent whole wheat NOTE__NOT GLUTEN FREE__THIS IS FOR MY HUBBY!!

prep time:20 min

start to finish:3 hr 30 min

makes:2 loaves (16 slices each)

2	packages regular active or fast-acting dry yeast
1/2	cup warm water (105°F to 115°F)
1/3	cup honey
1/4	cup butter or margarine, softened
2	teaspoons salt
1 3/4	cups warm water (105°F to 115°F)
5	to 5 1/4 cups whole wheat flour
	Additional butter or margarine, softened

1.	In large bowl, dissolve yeast in 1/2 cup warm water. Add honey, 1/4 cup butter, the salt, 1 3/4 cups warm water and 4 cups of the whole wheat flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough of the remaining 1 to 1 1/4 cups flour to make dough easy to handle.
2.	On lightly floured surface, knead dough about 10 minutes or until smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
3.	Grease bottoms and sides of 2 (9x5-inch or 8x4-inch) loaf pans with shortening or spray with cooking spray. Gently push fist into dough to deflate; divide in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle. Fold crosswise into thirds, overlapping the 2 sides. Flatten or roll dough into 9-inch square. Roll dough up tightly, beginning at one of the open (unfolded) ends. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush with additional butter; sprinkle with whole wheat flour or crushed oats if desired. Cover; let rise in warm place about 1 hour until dough has doubled in size.
4.	Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375°F. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to cooling rack; cool.

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Oriental rice

Nice way to have veggies!

Soy sauce or Liquid aminos (2 tsp or more to your taste)

ginger (about a 1 and 1/2 inch piece chopped up

Bok Choy (4 large stalks with green top chopped)

1 cup frozen garden peas

1 cup slivered carrots

8 ounces of chopped mushrooms

1 and 1/2 large onions chopped

1 bell pepper chopped

1 cup chickpeas

1 can of chicken broth (15 ounce)

1/2 cup cashews

cornstarch

Cooked rice

Cook rice--as much as you like). Meanwhile saute the onions, mushrooms, pepper, carrots and cashews. After a few minutes at the white part of the bok choy then add the rest of the veggies including the green part of the bok choy. Add the ginger and soy sauce and chick peas. Sautee a few minutes. Add the chicken broth. Take a tab of cornstarch and add a bit of water stirring in a small a bowl--then add this to the broth and veggies and let it thicken while stirring. Serve over rice adding more soy sauce if desired. Can serve with a Thai sauce or duck sauce too.

Tofu Salad

Good with left over rice/ a fast lunch or snack

Tofu (chopped in squares)
Balsamic vinegar
yellow bell pepper
brown jasmine rice (cooked with rosemary and basil)
olives
Chopped tomatoes

Combine tofu, peppers and vinegar. Let soak a few minutes. Then combine with the cooked rice, olives and tomatoes. Add more vinegar if desired.

Sweet Potato Chili for the crockpot

This is a very satisfying dish. It is a nice way to use sweet potatoes! I found it in the July 11 issue of Family Circle. (I like to cook the rice for this dish with rosemary and basil )

Makes 5-6 servings

Prep 15 minutes

Slow cook on high for 4-6 hours or on low for 8 (took 4 hours in mine)

3 Large sweet potatoes, about 2 pounds, peeled ad cut into 3/4 inch pieces

1 large onion chopped

1 green pepper cored and seeded , chopped (I used red and yellow peppers instead)

4 cloves garlic, peeled and chopped

1 can (15 ounces) Pinto Beans

1 can (14.5 ounces) jalapeno-seasoned petite diced tomatoes (I just used petite diced tomatoes without the jalapeno because we like it less hot.
2 cups of water

2 tablespoons chili powder

1-2 tab unsweetened cocoa powder (I used 2, it actually called for one)

1 teaspoon ground cumin

1/2 tsp salt

1/8-1/4 teaspoon cayenne pepper (I used around 1/8)

1/2 cup cilantro leaves, chopped (Omitted)

2 packages (8.8 ounces each) fully cooked microwavable brown rice (I just used some fresh brown Jasmine rice cooked with rosemary and basil)

water

1. Coat slow cooker bowl with non-stick spray.

2. Layer sweet potatoes, onion, green pepper (or whatever you are using), garlic and pinto beans in slow cooker. Combine tomatoes, chili powder, cocoa, cumin, salt, cayenne and 2 cups of water in medium size bowl. Pour over vegetables.

3. Cover and cook on high for 4-6 hours or low for 8 hours.

4. Stir i cilantro if using and serve over brown rice.

Asparagus and chickpea casserole--fatfreevegan

I found this on facebook. For the hash-browns I cooked 4-5 golden potatoes cut in half for 15-20 minutes with skins on. I put this in the frig and then later grated and browned them in my non-stick ceramic pan.

Asparagus and Chickpea Casserole

To make this gluten-free, substitute 1 tablespoon cornstarch or potato starch for the flour.

1 medium onion, diced 1 rib celery, diced 8 ounces sliced mushrooms 3 cloves garlic, minced 12 ounces asparagus, ends trimmed and stalks cut into 1-inch pieces 2 tablespoons vegetable broth or "no-chicken"broth 2 tablespoons flour 1 cup vegetable broth or "no-chicken" broth 3/4 cup unsweetened soymilk or other non-dairy milk salt and freshly ground black pepper to taste 1 1/2 tablespoon nutritional yeast 1/2 teaspoon dried thyme leaves 1 teaspoon dried basil 1 15-ounce can chickpeas, rinsed and drained 2-3 cups frozen hash brown potatoes (or 5-8 ounces raw potato, shredded) smoked paprika, for garnish

Preheat oven to 400F. Lightly oil or spray a 2-3 quart casserole dish. Heat a non-stick pan over medium-high heat. Give it a quick spray of oil, if desired, and add the onions. Cook until onions soften, 2-3 minutes. Add the celery, mushrooms, and garlic and cook for 2-3 more minutes, until mushrooms exude their juices. Add the asparagus and two tablespoons of vegetable broth, cover pan, and cook for another 2-3 minutes, until asparagus is bright green and beginning to become tender. Whisk the flour into the cup of vegetable broth. Add it, the milk, nutritional yeast, thyme, and basil and heat until bubbly. Add the chickpeas and salt and pepper to taste. Turn heat to low, and simmer for 5 minutes. Pour into prepared casserole dish and top with an even layer of potatoes. Sprinkle potatoes with salt, if desired, and smoked paprika. Bake until casserole is bubbly and top is lightly browned, 25-45 minutes (frozen potatoes will take longer than fresh). If top does not completely brown, place it under the broiler for a few seconds.

Servings: 6

Nutrition Facts

Shepherd pie/ vegan and Fall version

This has a nice flavor and I actually couldn't tell there wasn't any meat. Hubby went back for seconds, but then he smothers things with ketchup! It has nice flavor for the Fall.

5-6 golden potatoes
1 acorn squash
1 large onion
2 cups garden peas (cooked)
red quinoa
red lentils
garum masala, chili powder cardamom, coriander
salt and pepper
almond milk (no vanilla in it)

I cooked separately the red quinoa and the red lentils. I seasoned both with garum masala , salt , pepper, a bit of cardamom and coriander, a dash of chili powder.

I cut up and cooked the potatoes. I microwaved the acorn squash (after cutting in half and seeding it--takes about 8 minutes to cook in microwave--open side faced down). I sauteed the onions until brown.

Mix some quinoa and red lentils together adding more seasoning if needed. Place a few cups of this in bottom of 2 quart casserole. Place the garden peas on top.

Mash the potatoes with the acorn squash and a bit of almond milk and salt and pepper. Stir the onions into potato combo and spread over the peas in the casserole. Cook in preheated 350 degree oven for about 30 or 40 minutes or until the potatoes get slightly brown and crisp on top.

(for a different version using different ingredients go here: http://nannykimsrecipes.blogspot.com/2008/11/meatless-shepherd-pie.html)

Acorn squash pasta

Nice fast tasty fall dish.

1/2 pound of Penne (I used Gluten Free)

1 acorn squash (for about 1/2 pound of penne)

1 large onion sliced

1 tab minced garlic

fresh rosemary to taste (I used about a 5 inch piece from my plant)

fresh basil (I used about a 5 inch piece from my plant)

maple syrup

Cook the pasta---and while cooking

Slice the acorn squash in 1/2 (cut the way you don't have to cut the stem). Put face down on a microwave safe dish and microwave about 8 minutes for an average sized-smallish acorn squash or until tender.

Meanwhile saute with a bit of pam in a non-stick large pan(I use a ceramic type) a large onion--browning it--. Add the garlic and slice up the acorn and add this all to the pan ,discarding the skin. Add the seasonings and some maple syrup and water. Simmer for a few minutes to combine the flavors. Toss with the cooked penne

Tofu in Pineapple barbecue sauce on Rice noodles

This is wonderful and I found it here:http://blog.fatfreevegan.com/2011/09/thai-salad-with-slow-cooked-tofu-in-pineapple-barbecue-sauce.html She used it on a salad. I used it on rice noodles (Pad Thai noodles) . My hubby and I loved this. We used half of the tofu for the two of us , but all of the sauce! This is a wonderful sauce. I used less of the hot pepper.

low-Cooked Tofu in Pineapple Barbecue Sauce

This barbecue sauce contains no refined sugar and is lower in sodium than packaged barbecue sauce. If you’re used to highly salted foods, it may taste bland unless you add more salt. I recommend you do this after it’s cooked so you’ll have a good idea of how much is needed.

Ingredients
2 14-ounce packages extra-firm tofu, frozen and defrosted (I used just one package)
1 large onion, chopped
8 large cloves garlic, minced
1/2 cup pitted dates (about 2.5 ounces)
1 1/2 cup crushed pineapple in own juice
1/3 cup water
2 fresh hot chile peppers, chopped (used about 1/2 of one jalapeno pepper)
2 inches ginger-root, peeled and minced (about 3 tablespoons minced)
5 tablespoons tomato paste
2 tablespoons tamari or lite soy sauce (used Gluten Free)
1 tablespoon lime juice
1 tablespoon cider vinegar
generous grating of black pepper
Salt, (optional), to taste

Pad Thai (rice noodles) if desired

Instructions
At least 1 day before you plan to cook, place two packages of extra-firm tofu (water-pack style, not silken) into the freezer. Freeze at least 24 hours. Remove from freezer and allow to defrost in the refrigerator or use a quick defrost method (microwave or hot water bath). When tofu is completely defrosted, cut each block into halves horizontally and cut each half again vertically. Take each piece of tofu between your hands and gently press over a sink to squeeze out as much water as possible. Cut into 1/2-inch cubes.

Saute the onion in a non-stick pan (or on the browning setting, if your crock-pot has one) until it begins to brown. Add the garlic and cook for another minute. Scrape the onion/garlic into a blender and add all remaining ingredients except tofu and salt. Blend on high speed until sauce is a uniform consistency.

Place the tofu into the slow cooker (sprayed with non-stick spray or canola oil, if necessary) and pour the sauce over it. Stir very gently to make sure all sides of the tofu are covered. Cover and cook on Low for 8 hours. (I reduced the time by cooking some on high)

Check seasonings and add salt and extra lime juice as needed.

Serve over pad thai noodles.

Oven directions: Combine tofu and sauce in an oiled casserole dish. Cover and bake at 350 for a half hour. Remove cover and bake for 15-30 minutes, until sauce has thickened.
Notes
Slow cooking mellows out the flavors of the garlic, ginger, and chile peppers, so if you want a spicier dish, either start with more or add extra after 6 hours.

Preparation time: 15 minute(s) | Cooking time: 1 hour(s)

Number of servings (yield): 6

Garam Masala Lentils

This is great mixed with some brown rice and sprinkled with chopped tomatoes, cucumbers, parsley, mint, cilantro, green onions, lemon juice


Garam Masala Lentils


1 pound of brown lentils, rinsed and picked over
1 and 1/2 pounds all purpose potatoes
2 onions , peeled and chopped
1 can (14 and 1/2 oz not salt added diced tomatoes)
2 tsp salt
1 & 1/2 tsp garam masala seasoning
1/2 tsp ground cumin (I forgot this!)
1/2 tsp black pepper
2 yellow or red peppers, cored, seeded ad cut into 1 inch pieces
1/2 cup cilantro leaves chopped (optional)
3/4 cup tlasted slivered almonds (don't use it if putting this in a goulash)
5-6 cups water

In large pot combine water, lentils, potatoes, onions, diced tomatoes, salt, garam masala seasoning, cumin, and pepper. Cover and boil. Reduce heat to simmer , covered, for 35 minutes. Stir occasionally. Add yellow peppers and simmer 5 to 10 min more until done. Stir in cilantro and sprinkle with almonds (if not using in the goulash recipe). This was from family circle.

Zucchini and Yellow squash salad

Zucchini

Yellow squash

parsley

Green onion

Lemon juice

Olive oil (if desired)

Salt and pepper

Chop , mix and refrigerate

Cucumber Tomato salad

Tomatoes

Cucumber

Parsley

mint

cilantro

green onion

Salt and pepper

Lemon juice

Olive oil (if desired)

Chop up cucumbers, tomatoes, parsley and green onions. Mix in some fresh cilantro, mint and parsley and sprinkle with salt and pepper. Squeeze a bit of fresh lemon in it (add a bit of olive oil if you want). Refrigerate to blend flavors.

Goulash (gluten free) and Garam masala lentils and potatoes

Take make this goulash I used

gluten free macaroni

1 can of tomatoes

1 jar of spaghetti sauce

The recipe for garam masala lentils and potatoes with the ingredients and recipe here:

Garam Masala Lentils

1 pound of brown lentils, rinsed and picked over

1 and 1/2 pounds all purpose potatoes

2 onions , peeled and chopped

1 can (14 and 1/2 oz not salt added diced tomatoes)

2 tsp salt

1 & 1/2 tsp garam masala seasoning

1/2 tsp ground cumin (I forgot this!)

1/2 tsp black pepper

2 yellow or red peppers, cored, seeded ad cut into 1 inch pieces

1/2 cup cilantro leaves chopped (optional)

3/4 cup tlasted slivered almonds (don't use it putting this in a goulash)

5-6 cups water

In large pot combine water, lentils, potatoes, onions, diced tomatoes, salt, garam masala seasoning, cumin, and pepper. Cover and boil. Reduce heat to simmer , covered, for 35 minutes. Stir occasionally. Add yellow peppers and simmer 5 to 10 min more until done. Stir in cilantro and sprinkle with almonds (if not using in the goulash recipe). This was from family circle.

Goulash--cook macaroni. Combine with some of the lentils and an added can of tomatoes and spaghetti sauce! YUM

banana oatbran/cornmeal muffins (, dairy free, no added oil

These are gluten free if as a celiac you can have oats. I have no problem with oats (Bob's makes a gluten free oatbran), but some have trouble with them--there is still controversy over oats.

2 cups of cornmeal(Bob's medium grind cornmeal)
2 cups of oat bran(Bob's gluten free)
4 tsp baking powder

1/4 or 1/2 teaspoon salt to taste
2 cups almond milk
1/2 cup of applesauce

1 banana mashed with some cinnamon sprinkled over it

1/2 tsp vanilla

1 tsp or so agave nectar

handful of raisins

Mix dry ingredients. Add wet ingredients (add raisins last). Place in 12 cup muffin tin. Preheat oven to 400 but turn down immediately to 350 when you place the muffins in oven. Cook 15 to 20 minutes. Or until toothpick comes out clean

Note to self-- instead of oat bran i have used a cup of whole rolled oats and enough quick oats to thicken and reduced milk to a cup and a half. Another good recipe and moist: https://nannykimsrecipes.blogspot.com/2023/08/corn-oat-muffins-no-oil-or-dairy.html?m=0

Kitchri (red lentils and basmati rice serve on soft taco

Nice flavor--this is an Indian dish I found in my Indian cookbook

serves 4-6

scant 1 & 1/4 cups basmati rice

2 tab oil (optional)

1 large onion, finely chopped

1 & 1/4 cups red split lentils (I just used red lentils)

2 tsp garam masala

1 and 1/2 tsp salt, or to taste

pinch of ground asafedtida (I didn't have)

2 tbsp chopped fresh cilantro (if desired)

chapatis and raita to serve (I used soft corn tortilla)

Rinse rice and let soak 30 minutes (I didn't do this). Place oil in pan and saute onion for 5-8 minutes, stirring frequently, until golden brown.

Stir in rice and lentils aong with the garam masala, salt, and asafetida, and stir for 2 minutes (I just added it with the water). Pour in the water and bring to a boil, stirring.

Reduce heat to low (as low as possible) and cover pan tightly. Simmer without lifting lid for 20 minutes until grains are tender and liquid is absorbed. Re-cover the pan, and turn off the heat, and let stand for 5 minutes

Use 2 forks to mix the cilantro and adjust the seasoning, adding more salt if needed. Serve with chapatis and raita or use soft tortilla (I used the corn kind) (if you don't do dairy you can do a salsa)

For raita recipe go here: http://simplyrecipes.com/recipes/cucumber_mint_raita/ this is a yogurt, cucumber mint recipe

Cucumber Mint Raita Recipe

If you are using English cucumbers, which are more mild and thin-skinned than the regular cucumbers we get in America, you do not need to peel them.

INGREDIENTS

• One large (or two medium) cucumbers, peeled, cut in half lengthwise and seeded, then grated
• 2 cups plain whole milk yogurt
• 10 large mint leaves, thinly sliced* (can sub cilantro)
• 1/2 teaspoon ground cumin**
• Pinch of cayenne
• Pinch of paprika
• Salt and pepper

* To slice the mint leaves, "chiffonade" them by stacking them on top of each other, rolling them up like a cigar, and taking thin slices off the end.

** If whole cumin seeds are available, take one teaspoon and toast the seeds first in a small skillet until just fragrant. Then grind with a mortar and pestle.

METHOD

1 Place grated cucumber in a sieve and press with the back of a spoon to squeeze out as much moisture as you can. Alternatively, you can place the grated cucumber in the middle of a clean tea towel, wrap the towel around the cucumber and wring out the excess moisture.

2 Stir spices and mint into yogurt in a medium bowl. Stir in the grated cucumber. Chill until ready to serve.

Yield: Makes 2 1/2 cups.

taco sauce

I found this online. The reference is at the bottom. I did use less of the hot ingredients on mine!

• 3 -4 tablespoons olive oil
• 1 small onion, finely chopped
• 1 teaspoon dried red pepper flakes (or to taste)
• 1/2 teaspoon dried oregano
• 3 -5 teaspoons chili powder (or to taste)
• 1/2 teaspoon dried basil
• 2 -4 teaspoons cumin (can use more to taste)
• 1 tablespoon fresh minced garlic (or to taste)
• 1/3-1/2 cup salsa
• 1 cup tomato sauce (or use crushed tomatoes)
• 1 cup beef broth or 1 cup water mixed with beef bouillon powder or 1 cupjust use water
• 1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
• 1 teaspoon ground pepper (or to taste)
• 1/2 cup sour cream (optional, add in for a creamy sauce, can use more to taste)

irections:

1. 1
   Heat oil in a medium saucepan over medium heat; add in onion, red pepper flakes, oregano, basil, chili powder and cumin and saute for 3 minutes.
2. 2
   Add in fresh garlic and saute for 2 minutes.
3. 3
   Add in salsa, tomato sauce and beef broth or water; mix with a spoon to combine.
4. 4
   Reduce heat to low and simmer uncovered stirring occasionally for 30-40 minutes or until reduced slightly.
5. 5
   Adjust all spices to taste then season with seasoned salt and pepper to taste.
6. 6
   Mix in sour cream if using and heat through (do not allow to boil).
7. 7
   OPTIONAL: you may cool the mixture then process on a food processor or a blender for a smoother texture.

I strongly suggest to make this sauce a day ahead and refrigerate as the flavors will blend together even more, and I advise that you double amounts if you are using it for enchiladas, what you do not use may be frozen for later use, this sauce freezes very well, in fact I most always make more to have handy in my freezer --- this makes a fantastic sauce for tacos or enchiladas it is the only one that I use I never purchase bottled this is much better --- the sour cream is only optional add in for a creamy-style sauce :)

Read more: http://www.food.com/recipe/kittencals-red-enchilada-or-taco-sauce-168653#ixzz1VIa6ut65